Moroccan Style Mussels Recipes

MOROCCAN STYLE MUSSELS

Steps:

• Cook onion, garlic, and spices in the olive oil in a 6-quart heavy pot over medium low heat. Stir until onion is softened, about 6 minute.
• Stir in the vinegar and simmer for 1 minute.
• Add the chickpeas, sugar, and tomatoes with their juice.
• Increase the heat to medium and gently simmer, uncovered, stirring occasionally until slightly thickened, about 15 minute.
• Add the mussels and return to a simmer.
• Cover tightly with lid and cook until mussels just open wide, about 3-6 minute Discard any mussels that remain unopened after 6 min.).
• Stir in parsley and serve in shallow bowls.

MOROCCAN-STYLE MUSSELS

Steps:

• Cook onion, garlic, and spices in oil in a 5- to 6-quart heavy pot over moderately low heat, stirring, until onion is softened, about 6 minutes. Stir in vinegar and simmer 1 minute. Add chickpeas, sugar, and tomatoes with their juice, then increase heat to moderate and gently simmer, uncovered, stirring occasionally, until slightly thickened, about 15 minutes. Add mussels and return to a simmer. Cover tightly with lid and cook until mussels just open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Stir in parsley and serve in shallow bowls.

MUSSELS CHARMOULA

Steps:

• For the chermoula sauce: Saute the garlic and onions in the olive oil in a saute pan on medium heat. Cook until they begin to caramelize, then add the butter, cilantro, tomatoes, red chiles, saffron, cumin and paprika. Cook for 5 minutes, stirring. Reduce the heat to low. Add the stock and cream, then cook, stirring occasionally, until reduced by half, about 30 minutes. Remove from the heat. Puree with an immersion blender. Set aside.
• For the mussels chermoula: In a medium pot over high heat, saute the shallots in the olive oil for about 1 minute. Add the mussels and stir for one minute. Cover with 2 cups chermoula sauce (save any remaining sauce for another use). Add the butter and sambal. Cover and continue to cook for 5 minutes. Adjust the seasoning. Place in a serving bowl, then top with the cilantro and serve with grilled bread slathered in harissa aioli.